Yield: Yields 12 cups
Buttermilk, sour cream, and lemon juice lend a welcome touch of tartness to this creamy comfort-food pasta salad.
Make Ahead Tips
You can cook the pasta a few hours ahead, run cold water over it, and drain. Spread the pasta in a single layer over a lightly oiled baking sheet. Cover the pasta with plastic wrap and refrigerate. You can make the dressing early in the day and refrigerate, covered. But toss the pasta salad with the dressing only when you are ready to serve.
Recipe adapted from Tom’s Big Dinners by Tom Douglas (Morrow, 2003)
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